Results 11 to 20 of about 196,439 (208)
International Journal of Food Science and Technology, 2010 SummaryPulsed electric fields (PEF) processing of sour cherry juice with the measurement of pH, ºBrix, titratable acidity, conductivity, colour (L*, a* and b*), nonenzymatic browning index, metal ion concentration, total ascorbic acid and total antocyanin content as well as microbial inactivation were searched in the study.
Gülsün Evrendilek, Howard Q Zhang
exaly +5 more sources
Development of Spirulina-Enriched Fruit and Vegetable Juices: Nutritional Enhancement, Antioxidant Potential, and Sensory Challenges [PDF]
FoodsSpirulina (Arthrospira platensis) is a protein- and antioxidant-rich microalga, but its use in beverages is limited by sensory acceptance. Four juices (apple, sour cherry, tomato, and celery) were initially tested with added blue and green spirulina (0.8%
Biljana Cvetković +7 more
doaj +2 more sources
Design of ultrasonic probe and evaluation of ultrasonic waves on E.coli in Sour Cherry Juice [PDF]
Journal of Agricultural Machinery, 2015 Introduction: The common method used for juice pasteurization is the thermal method since thermal methods contribute highly to inactivating microbes. However, applying high temperatures would lead to inefficient effects on nutrition and food value.
B Hosseinzdeh Samani +4 more
doaj +2 more sources
Food Science and Technology International, 2017 In this study, it is aimed to determine effect of ultrasonication on some chemical and microbiological properties of sour cherry juice by response surface methodology, since ultrasound is known as an alternative method for thermal food processing. Sour cherry juice was sonicated at varying amplitude levels (50, 75, 100%); moderate temperatures (20, 30,
Türken, Tuğba, Erge, Hande Selen
exaly +4 more sources
Effects of Vacuum Ohmic Evaporation on Some Quality Properties of Sour Cherry Juice Concentrates
International Journal of Food Engineering, 2019 Abstract Sour cherry juice (SJ) having total soluble solid (TSS) content of 19.2 % was concentrated to 65 % TSS by applying vacuum ohmic evaporation (VOE) and vacuum evaporation (VE) methods under constant absolute pressure (25 kPa).
Sabanci, Serdal, Icier, Filiz
openaire +4 more sources
COMPARISON OF SOME QUALITY PARAMETERS IN SOUR CHERRY JUICE IN DIFFERENT PACKAGING
International Journal of Food Technology and Nutrition - IJFTNFruits and their products are of great importance in the food industry. Fruit juices are found in almost every market, which helps consumers to get nutritional value from their consumption. The quality and insurance must be at the right level, but even more important to apply permanent control.
Durmishi, Namik +7 more
openaire +3 more sources
Food Technology and Biotechnology, 2015 The objective of this study is to investigate the infl uence of cultivar and industrial processing on total polyphenols, anthocyanins, hydroxycinnamic acids and antioxidant activity in concentrated sour cherry (Prunus cerasus L., cvs.
Maja Repajić +6 more
doaj +3 more sources
Survival of Lactobacillus acidophilus La-5 Encapsulated Along with Spirulina platensis and the Application of this Capsule in Sour Cherry Juice as a Probiotic Drink [PDF]
Iranian Journal of Chemistry & Chemical Engineering, 2023 This study investigated the effects of the microencapsulation of Lactobacillus acidophilus La-5 along with Spirulina platensis on bacterial survival in sour cherry juice containing synbiotic capsules. S.
Samira Belyani +3 more
doaj +1 more source
Study on the process of Belgian style Cherry sour beer [PDF]
BIO Web of Conferences, 2023 Traditional sour beer is not acceptable to everyone, but sweet and sour beer is much more acceptable. For example, many sour beers are made with cherries, raspberries and other ingredients.
Jiang Jialin +7 more
doaj +1 more source
Comparison of the effect of ultrasonic and thermal pasteurization on total phenol content and microbial load of sour cherry juice [PDF]
Bihdāsht-i Mavādd-i Ghaz̠āyī, 2022 Non-thermal methods can be used to reduce the adverse effects of conventional thermal pasteurization on food. The purpose of this study was to investigate the ultrasound method regarding the effect of the three variables of ultrasound power (10, 105, and
F. Noorisefa, L. Nateghi, H. Zarei
doaj +1 more source